Influence of Cross-linker on Mechanical, Thermal, and Biodegradation Properties of Rice Starch-Based Low-Density Polyethylene Composites
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Abstract
In this article, rice starch (RS) was practically mixed with low-density polyethylene (LDPE) through a melt mixing procedure to form LDPE/RS composites. For this study, LDPE was combined with 10%, 20%, 30%, and 40% RS. The inclusion of RS in the LDPE has decreased the melt flow index (MFI), and the elongation at break, whereas the tensile modulus has increased. Investigations were done into how chemical crosslinking affected the mechanical, thermal, and biodegradation characteristics of RS-based composites as well as melt flow behavior. As a cross-linking agent, sodium trimetaphosphate (STP) was employed. The findings demonstrate that as RS content was increased, the MFI of LDPE/RS composites dropped. Crosslinked RS in LDPE/RS composites has been found to have a higher MFI than non-crosslinked RS composites. In contrast to other composites that show homogeneity, LDPE/RS composites have improved characteristics due to the cross-linked RS, which also leads to excellent RS dispersion. In comparison to non-cross-linked RS/LDPE composites, cross-linked RS/LDPE composites showed improved elongation at break and tensile modulus. The crystallization temperatures of LDPE/RS/STP mixtures were higher than those of LDPE/RS blends but comparable to those of virgin LDPE. Also, biodegradability tests were performed for various LDPE/RS composites. Besides, water absorption of cross-linked LDPE-RS composites was reduced. In conclusion, the mechanical, thermal, and degrading properties of the RS-mixed LDPE synthetic polymer are significantly controlled by RS content and modification procedures, opening up the possibility to regulate the polymer's properties for food packaging applications.
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